Product page – Pro Ferra Ferment

The Iron Product From TISSO

With vitamin C and B vitamins

Tisso Blatt Trennlinie Mitochondrien Sekundäre Pflanzenstoffe

Pro Ferra Ferment provides iron sulphate from the koji fungus Aspergillus oryzae and thus combines the good tolerance of a plant-based iron with the high bioavailability of a bivalent iron. A slow release of the iron makes Pro Ferra Ferment particularly gentle on the stomach. It also supports the iron metabolism with vitamin C and various B vitamins.

Vitamin C reduces trivalent iron to directly available divalent iron and thus increases the iron yield from plant foods. Pro Ferra Ferment contains stomach-friendly buffered vitamin C in the form of sodium ascorbate.

The selected B vitamins B2, B6, B12 and folic acid, together with iron, provide energy and help with blood formation. Vitamin B6, B12 and folic acid are already present in their active coenzyme form, which the body can utilise directly without conversion.

ohne Zusatzstoffe Glutenfrei Laktosefrei Fruktosefrei Frei von Schadstoffen Natürliche Inhaltsstoffe Hefefrei Hypoallergen Vegan

Tisso Blatt Trennlinie Mitochondrien Sekundäre Pflanzenstoffe

Fermented iron from the koji mushroom 

The iron in Pro Ferra Ferment comes from a patented fermentation with the koji fungus Aspergillus oryzae. In this process, a starter culture of rice and koji fungus is enriched with bivalent iron sulphate, which the fungus then stores in its cells during further fermentation.

The iron embedded in this way is demonstrably released in the body much more slowly and thus more gently than the iron from products with isolated iron sulphate. Nevertheless, it reaches the blood in just as high a concentration and thus offers a naturally derived alternative to plant sources of iron that are also well tolerated but hardly bioavailable.

The koji fermented iron in Pro Ferra Ferment has been shown in application studies to be absolutely safe and free of side effects, even when taken over a longer period of time and in high doses.

Good to know: The koji fermentation
The fermentation of rice or soy with Aspergillus fungi has a centuries-old tradition in Asia and serves as the basis for the preparation of soy sauces, miso or sake, among other things.
The Japanese term koji refers to the grain ferment or the fungus itself.

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TISSO Blatt Trennlinie

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